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Nutrition Information for Pork, cured, ham, slice, bone-in, separable lean only, unheated

Pork, cured, ham, slice, bone-in, separable lean only, unheated (USDA#10938)

Serving Size1 slice
Water69g
Calories130
Energy543kj
Protein24g
Total Fat3g
Ash2g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Sucrose0g
Glucose (dextrose)0g
Fructose0g
Lactose0g
Maltose0g
Galactose0g
Calcium, Ca13mg
Iron, Fe1mg
Magnesium, Mg23mg
Phosphorus, P263mg
Potassium370mg
Sodium760mg
Zinc, Zn2mg
Copper, Cu0mg
Manganese, Mn2mg
Selenium, Se22mcg
Vitamin C, total ascorbic acid0mg
Thiamin0mg
Riboflavin0mg
Niacin6mg
Pantothenic acid0mg
Vitamin B-60mg
Folate, total1mcg
Folic acid0mcg
Folate, food1mcg
Folate, DFE1mcg_DFE
Choline, total93mg
Betaine6mg
Vitamin B-120mcg
Vitamin B-12, added0mcg
Vitamin A, IU0IU
Vitamin A, RAE0mcg_RAE
Retinol0mcg
Vitamin E (alpha-tocopherol)0mg
Vitamin E, added0mg
Tocopherol, beta0mg
Tocopherol, gamma2mg
Tocopherol, delta0mg
Vitamin K (phylloquinone)0mcg
Fatty acids, total saturated1g
4:00g
6:00g
8:00g
10:00g
12:00g
14:00g
15:00g
16:00g
17:00g
18:00g
20:05g
22:00g
Fatty acids, total monounsaturated1g
14:10g
15:10g
16:1 undifferentiated8g
17:10g
18:1 undifferentiated1g
18:1 c1g
18:1 t1g
20:10g
22:1 undifferentiated0g
Fatty acids, total polyunsaturated0g
18:2 undifferentiated0g
18:2 n-6 c,c0g
18:2 t,t0g
18:3 undifferentiated2g
18:3 n-3 c,c,c2g
18:3 n-6 c,c,c0g
18:40g
20:2 n-6 c,c0g
20:3 undifferentiated3g
20:4 undifferentiated7g
20:5 n-30g
22:5 n-30g
22:6 n-30g
Fatty acids, total trans0g
Fatty acids, total trans-monoenoic1g
Fatty acids, total trans-polyenoic0g
Cholesterol65mg
Tryptophan0g
Threonine1g
Isoleucine1g
Leucine1g
Lysine2g
Methionine0g
Cystine0g
Phenylalanine0g
Tyrosine0g
Valine1g
Arginine1g
Histidine1g
Alanine1g
Aspartic acid2g
Glutamic acid3g
Glycine1g
Proline1g
Serine0g
Alcohol, ethyl0g
Caffeine0mg
Theobromine0mg
Carotene, beta0mcg
Carotene, alpha0mcg
Cryptoxanthin, beta0mcg
Lycopene0mcg
Lutein + zeaxanthin0mcg
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Nutrition Information for Pork, cured, ham, slice, bone-in, separable lean only, unheated Reviews

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